Guest guest Posted April 21, 2002 Report Share Posted April 21, 2002 * Exported from MasterCook * Barley Vegetable Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockery Kitchen Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz can red kidney beans -- drained 10 ounces frozen whole kernel corn 1/2 cup pearl barley 1 15 oz can stewed tomatoes 2 cups sliced fresh mushrooms 1 cup chopped onion 1 medium carrot -- coarsely chopped 1 stalk celery -- coarsely chopped 3 cloves garlic -- minced 2 teaspoons dried dill weed 1/4 teaspoon pepper 1 bay leaf 5 cups vegetable broth Combine all ingredients in crockpot. Cover; cook on low for 10 hours, or on high for 5 hours. Remove bay leaf before serving. Source: " http://www.crockerykitchen.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 4g Fat (8.0% calories from fat); 19g Protein; 74g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 1048mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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